Intense, purplish red color. It shows a fruit character together with herbal and balsamic notes. It is fresh with a soft and lingering texture.
Destemmed grapes were sent to tanks to conduct cold pre-fermentation maceration at 10ºC for 72 hours. Fermentation began aer the inoculation of selected
yeasts. During alcoholic fermentation there were temperature peaks of about 29°C and 2 delestages were completed. Next, fermentation temperature was kept
between 23 and 24°C and 2 pump-overs were carried out daily. Finally, post-fermentation maceration was conducted, with a total maceration period of up to
28 days approximately. Aer that, the wine was transferred and kept in oak barrels for 12 months. Grapes were hand-harvested during the rst week of April
and they were placed in boxes. During the period of time between grape ripening and grape harvest, January to April, average maximum temperatures were
around 27 °C to 19 °C, slightly lower than average normal temperatures, while average minimum temperatures were between 14°C and 7°C, slightly higher than
average normal temperatures, with a temperature range of about 13º C lower than usual temperatures. Rainfalls were between 250 and 300 mm per year, a bit
higher than normal.